I just love when I stumble upon a recipe idea that is a total winner. Don't you? Plus it is a really great way to fill up on your greens in a new way. Try it this weekend. I think it would make a lovely lazy weekend lunch dish with friends. I could linger over this one with a crisp glass of wine.

If you don't like to fuss with phyllo and the buttering process, you could always use premade pie crust or turn it into a galette. I intend to try a galette version the next go round.

Heat 2 tablespoons oil in a 12-inch heavy skillet over
moderately high heat until hot but not smoking, then saute squash with 1/4
teaspoon salt and 1/4 teaspoon pepper, stirring frequently, until browned and
just beginning to soften, about 5 minutes. Transfer to a plate and spread in 1
layer to cool.

Add remaining tablespoon oil to skillet and reduce heat to
moderate, then cook onion, pancetta, garlic, and remaining 1/2 teaspoon
salt and 1/4 teaspoon pepper, stirring frequently, until onion is softened,
about 7 minutes. Stir in kale, spinach, and water and cook, covered, stirring
occasionally, until kale is just tender, about 6 minutes. Cool, uncovered, to room
temperature.

This is the time consuming part, but worth it.

Brush springform pan with some of butter. Unroll phyllo and cover stack with
plastic wrap and a dampened kitchen towel. Keeping remaining phyllo
covered and, working quickly, gently fit 1 sheet into pan with ends overhanging
and brush with butter (including overhang). Rotate pan slightly and top with
another sheet (sheets should not align) and brush in same manner. Repeat with 5
more sheets, rotating pan each time so sheets cover entire rim.

Spread half of kale mixture in phyllo shell. Gently stir
together squash and cheese in a bowl and spread evenly over kale mixture. Top with
remaining kale mixture.

Put remaining sheet of phyllo on a work surface and brush
with butter. Fold in half crosswise and butter again. Fold again (to quarter)
and brush with butter, then lay over center of filling. To put it simply you end up with a square. Bring edges of phyllo up
over filling and square to enclose. Brush top with butter
and bake until deep golden brown, 20 to 25 minutes. Cool pie in pan on a rack 5
minutes. Remove side of pan and transfer to a platter. Cut into wedges.

We paired it with a shaved brussel salad topped with chopped pecans, raisins that were plumped in vinegar and orange zest on the stove, orange segments, and a drizzle of organic rasberry vinegarette.

Did the kids eat it? Yes and no. They ate all the greens, phyllo, and salad. Leaving the butternut squash. And I was happy with that.

4
comments:

Wow, this sounds amazing. I'm trying it this weekend for sure and I'm thinking galette or even frozen puff pastry. I cannot deal with phyllo and my Greek in-laws would die if they heard me say it. Thanks for the inspiration.

so. so. good. think i'm going to make this in a similar way as the one i shared with you via email (monday's dinner) was made... in a pie dish with just a circle of crust on top. i've got one-half refrigerated pie crust left... waiting to top this goodness off.

i'll let you know how it turns out! (and let me know how the galette version turns out too!)

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